It’s been a looong week. Partially it’s just because it’s the week after spring break, and the week after any break is always tough. The week after a really fun break spent with someone you don’t get to see very often, and wish you spent more time with, is even worse. (But that’s okay, because that someone is coming here for his break tomorrow!!!)
There’s also the stress of applying for summer funding, working on human-subjects ethics applications, and the usual weekly reading load. And its tax season. Add to all that that one of my closest friends has abruptly stopped being… well… friendly towards me. I don’t know what’s going on, but I wish they’d talk to me.
Anyway, I get to justify a little stress-eating.
My mom was visiting this weekend, and we made a delicious batch of homemade hummus. Unfortunately, I polished off all of my crackers and still have more than half a container of hummus left. Oh, darn. I swiped two pieces of roomie’s bread last night (shhh, don’t tell!), but felt guilty doing that again today. And my food budget is done for the week.
So what did I do?
I made my own crackers! Seriously, these are the easiest things in the world. I whipped them together after doing my taxes AND having a glass of wine, at 11 o’clock at night. Yes, those last three things are concurrent (taxes, wine, 11 pm).
I got this recipe from Bittman– there’s a reason he’s called the Minimalist! (From How to Cook Everything Vegetarian)
Basically: Preheat oven to 400 degrees. Dump 1 cup flour (any kind– I used a mixture of whole wheat pastry and whole wheat) into the food processor. Sprinkle on a liberal pinch of salt. Add two tablespoons oil (any kind– I used grapeseed, but you could also use melted butter or olive or almond, etc etc etc). Process. Add 1/4 cup water. Process. Continue to add water until a soft ball has formed– not sticky, though. If it gets sticky, add a bit more flour. Roll out on a lightly-floured surface, to about 1/4 inch or thinner. I sprinkled sea salt on top and gently pressed it into the dough, just for added aesthetics. Carefully transfer to a cookie sheet, pop in the oven for about 10 min, or until the sheet turns a golden brown. Let cool a bit, and break into pieces. I went for “rustic” shapes, but if you feel the need to eat absolutely square crackers, score the dough with a sharp knife before baking.
Oh look! I have pictures!
Okay, so, the colors (and lighting) aren’t so appetizing… but you get the idea. I actually like the crispier edges the best… the thinner, the better when you roll them out.
And yes, I know hummus should really be served with soft flatbread, and that certain people will be annoyed/ appalled that I eat it with things like crackers and toast.
To that I say, Nom nom nom.